Hi Christine,
Yes, the recipe is definitely a good one. I already did my 3rd no knead bread and this time I baked it as a ciabatta (double e extra wide slippers)on a pizza stone. i have done conventional ciabattas with kneading, but the amount of knead determines the final product and here you have less variables to deal with.
for naples style pizzas, I will need to change the hydration percentage to around 65 percent, but i don't think this is going to pose a problem. another thing that i might need to change is the yeast percentage (to a lower number) since the room temp fermentation time is so long.
i actually built my own outdoor infrared burner (66,000 btu) pizza oven using refractory bricks with two computer fans under the burners to cool them. the only drawback is that the heat is from the bottom and not from the side and top as in a brick oven. to get around it, i need to heat up the top of the oven first without the pizza stone to get the top hot enough and then heat up the pizza stone. i can get the oven temperature to stabilize around 800 in around 45 minutes and do a 2 min pizza. one of my favorite is a white pizza with re hydrated mission fig, prosciutto and buffalo mozarella (using olive oil to replace tomato sauce).
take care
george

A very good site with some good discussion about the NKB. I initially misjudged the whole situation and equated no-knead bread with batter bread. It is nothing of the sort and I eat every word I ever said about NKB in the past and I am now stating that the Lahey technique is indeed a very clever technique that deserves the highest praise. My problems actually centered around those ridiculous American volume measures!!

I have developed an Excel spreadsheet, in full working order, stating the actual formula as well as the baker's percentages and the wastage factor that one must consider.

Send me your e-mail address and I will send you a file. It is free as long as you promise to give me your comments on the spreadsheet.

Jeffrey Steingarten did an article about the No Knead Bread in Vogue magazine. I highly recommend trying to find that recipe if you can. I have been making the Steingarten no knead for about six months and Prior to Steingarten I was unable to make bread at all due to wrist injuries, but now? I've made hundreds of perfect loaves of bread for friends and family. I'm a believer.

I used to be able to make dough with yeast dissolved in warm water first and get good results, but yesterday when I used the same process except that I added 3 tablespoonfuls of flaxseed power mixed in the power and let the well-mixed dough sit for hours in the warm room temperature. At the end of the day, the dough refused to rise. It remained dead dough. I hated to throw the dough away and therefore had to make pancakes out of it. It turned out to be good, but I didn't understand why it didn't rise at all.

yeast can die / go bad - actually that's one of the benefits of blooming the yeast in warm water - if it bubbles&foams up, you know it is still alive and kicking. no foam, not good to use . . . did you perchance notice?

I have celiac disease and bake all my own bread using a variety of flours (rice, bean, sorgum, etc). I had been using Fleischman's Active dry(from a jar), and make all bread in a machine. Recently, I picked up a jar of Red Star dry active yeast instead & began having problems with the bread "falling" in the middle (Gluten free bread never has a nice rounded top but it isn't supposed to sink in the middle, either). A loaf made with my remaining Fleishman's didn't do that. Comparing the labels I see Red Star contains Sorbian Monostearate. Fleishman's doesn't. Since everything else is equal (same machine, brands of flour, etc), could that additive be affecting the rise or strength of the yeast? But I'm really curious about that additive, since my impression is it "speeds up" the yeast so maybe it's exhausting itself too soon? Cejay

Help, I have been living in US for four days and have an old recipe from back home in UK. Where can I obtain fresh yeast as the recipe for a fruit loaf for Diabetics says you must use fresh yeast. Any ideas where it is available.

...are many other species of yeast that are found everywhere including the ones that grow as mold (yeasts are actually a type of mold) on food left out too long...

This is incorrect. Yeasts are fungi. Molds are also fungi. But yeasts are not molds and vice-versa.

Molds grow in multi-cell filament-like structures called hyphae. That is what makes most of them look furry or fuzzy. Yeasts, on the other hand, grow as single cells sort of like bacteria do.

You are completely correct! I have no idea what I was thinking when I wrote that sentence... just reading it again was enough for me to go "what? why did I say that?" I've removed the incorrect line from the article. Thanks for letting me know and reducing the errors on CFE!